Archive for the ‘Bakery’ Category

The Growth of Women in Retail Bakeries

March 17th, 2018

March 8 is International Women’s Day, a time to celebrate the social, economic, cultural and political achievements of women. It’s also a time to recognize that there is still much work to be done in accelerating gender parity.

The food industry has been considered by many to be on the forefront of this movement, with nearly half of its entry-level workforce being comprised of women. However, not all is satisfactory, as less than one-fourth of upper level industry positions are held by women.

Retail bakeries are one area within the industry that is making great strides in increasing the representation of women. According to our 2017 Retail Bakery Operations Study, 54 percent of those surveyed were women, up from 49 percent in 2012.

The future is bright for retail bakeries thanks to these women, who are leading the way in innovation. Total industry revenue rose an estimated 7 percent from 2016, and much of that can be credited to the creativity of the industry’s strong female representation.

In Montclair, New Jersey, Montclair Bread Company owner Rachel Crampsey innovates by conducting a host of events (a spring street fair, artisan bread/donut classes, summer baking camp, annual 5K donut run) that intertwine local customers into the fabric of the community and this neighborhood bakery. Montclair Bread’s clever catchphrase, “Fueled by Doughnuts,” helps build brand exposure for this bread bakery with a donut addiction.

“With bread, you can be part of someone’s family every day, whether it’s someone’s toast in the morning or the dinner table at night. It is part of people’s daily existence,” says Crampsey.

Joanne Chang of Flour Bakery + Café is bringing a renewed commitment to whole grains at her bakery’s seven locations with the WHOLEflour line of whole grain-based cookies, brownies, scones, croissants, and more.

“Today’s consumer is knowledgeable and curious and opinionated about what they eat and put in their bodies,” Chang says. “Offering products with whole grains is hugely important. In the same way we’ve added vegan and gluten-free options to our menu, now we have whole grain items and our guests appreciate these and benefit from them.”

This forward thinking has made Joanne Chang one of the top names in baking in the country, and has put Flour Bakery + Café on the map as a premiere bakery destination.

Sunday, March 4 saw business leaders join together at the Women’s Foodservice Forum in Dallas, Texas to kick off its efforts encouraging the food industry to “Lead the Way” to gender equity. While retail bakeries still have much work to do in achieving this parity, the progress that has been made in recent years is very encouraging.

Source: Bakemag



Global Frozen Bakery Products Industry 2018

March 17th, 2018

Global Frozen Bakery Products Industry 2018 Market Share, Growth, Research, Analysis, Development Trends, Demands and Forecasts.

The Frozen Bakery Products research report contains a professional analysis of the current state of the global Frozen Bakery Products market and the factors that will shape its progression in the future. The Frozen Bakery Products industry report also examines marked growth trends and technological developments that will come to the fore in the said Frozen Bakery Products market in the coming years. In addition, the Frozen Bakery Products market report includes historical growth markers, competitive hierarchy, and development trends and data about how these indices will change in the regional and international markets for Frozen Bakery Products in the coming years.

The Frozen Bakery Products market 2018 examines the global Frozen Bakery Products industry from a competitive outlook as well. Top manufacturers of Frozen Bakery Products are mentioned and a detailed competitive profile is presented for each of them. These are S.A., General Mills, Grupo Bimbo S.A.B. de C.V., Premier Foods plc, Europastry, Kellogg Company, Aryzta AG, Lantmannen Unibake International and Associated British Foods plc. Frozen Bakery Products Market product type analysis Breads, Pizza Crusts, Cakes & Pastries etc. For more info, get a Sample PDF:

Following this, the Frozen Bakery Products market report 2018 examines the profit analysis and gross margins for Frozen Bakery Products manufacturers for the 2013-2018 periods. Consumption volume, sale price analysis, and consumption values are other factors that are discussed on the basis of region, product type Breads, Pizza Crusts, Cakes & Pastries and application Artisan Bakers, Retail, Catering & Industrial for the 2013-2018 periods.

The Frozen Bakery Products industry report begins with a detailed overview of terms and terminologies, applications, and classifications that are used in the context of Frozen Bakery Products. For instance, Frozen Bakery Products are classified on the basis of the intensity of the magnetic field. Applications of Frozen Bakery Products include (Applications) etc. This is followed by a look at the industry chain structure of Frozen Bakery Products at the regional and global level. The section concludes with a glance at recent industry news and statutory mandates that the Frozen Bakery Products industry needs to abide by.

The report provides insights into the manufacturing cost structure of Frozen Bakery Products. This is calculated as an aggregate of raw material costs, equipment costs, labour costs, and other costs. Insights into the manufacturing processes of Frozen Bakery Products are also provided herein. In terms of a technical consideration, the report discusses the production capacity of major manufacturers of Frozen Bakery Products. This is estimated on circumstances such as the number of production plants, R&D status, raw material sources, and technology used by these manufacturers in 2017.

The report concludes with an overview of the distribution channels and marketing channels of Frozen Bakery Products. This mainly consists of trade groups and industry associations, says the report.



Bakery, Research ,

Bakery Ingredient Market: Evolving Technology, Trends and Industry Analysis 2020

March 17th, 2018

Food ingredients used in bakery industry are known as bakery ingredients. Some of the most commonly found bakery ingredients include, baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, and additional flavors and flavors enhancers and color additives. The purpose of these ingredients includes performing emulsification, protein strengthening and aeration and maintaining freshness in baked food.

Baked products come in a wide variety, and the consumption trends differ inherently to different eating habits and taste from region to region. Some of the most common bakery products include biscuits, breads, cakes, cookies, pastries, torts, pies, chalets and donuts.

Bakery ingredients are broadly categories in five different product segments namely fortification agents, emulsifiers, bases and mixes, functional blends and others. Emulsifier gained the highest market share in 2013. It is closely followed by bases and mixes.

Rising economic, growing standards of living, increasing westernized lifestyles and lack of time to prepare complicated home cooked meals or breakfast in developing countries of Asia Pacific region are driving the demand for baked food.

Time poor consumers of Europe and North America work in hectic schedules and hence they prefer pleasing and versatile snacks such as pocket sandwiches and wraps over leisurely and time consuming food items. Further with increasing population of working women the baked food is becoming more a part of conventional diet and popular alternative to homemade food.

Development of new packaging materials to meet the requirement from changing lifestyles of consumers is providing new growth opportunities for the bakery product market. Advancement in packaging and ongoing product diversification in baked food is expected to promote demand for bakery ingredient in upcoming years.

With long standing culture of bakery and baked food, Europe is the largest regional market for bakery ingredient followed by North America and Asia Pacific. Latin America is one of the biggest markets of bakery ingredient in rest of the world (RoW) region. Asia Pacific region is showing the most promising market for bakery ingredients in recent years. With rising population and improving purchasing power of consumers in developing countries such as China and India, Asia Pacific is expected to witness double digit growth in upcoming years.

The bakery ingredient market in North America and Europe is relatively matured, and future growth is expected primarily from the rising markets of Asia Pacific, Latin America, and the Middle East. Growing economy, rising disposable incomes, improving living standards, rising employment rates, and changing lifestyles resulting from westernization are driving the demand of bakery products and hence bakery ingredient in these markets.

The major companies operating in global bakery ingredients market include, Taura, AAK UK, British Bakels Ltd, CSM, Dawn Foods Ltd, Associated British Foods plc, crust ‘n’ crumb food ingredients pvt. Ltd.,Caravan Ingredients, Empire Baking Company and Muntons plc.



Bakery, Ingredients , ,

5 Types Of Breads And Their Health Benefits

March 17th, 2018

When it comes to breakfast, the very thought that comes into mind is of pairing a toasted slice of bread with a piping hot cup of tea or coffee. Bread stands out to be the most handy breakfast of all times. Be it in form of a sandwich, or lathered with jam or butter; bread tastes the best in all forms.

However, there are a lot of varieties of breads that are now available in the market.  According to Consultant Nutritionist Dr. Rupali Datta, “Bread carries the nutritional value of the grain present in it. For example, an oat bread will have the goodness of oats in it which includes fibre, antioxidants, phosphorus etc. along with the whole grains present in the bread. Complex carbohydrates are found in bread which are a great source of energy.

The idea is to have breads that are of better quality and are made not only using refined cereals but also some amount of whole grains.” Here’s a list of 5 healthy breads that are loaded with various nutrients. Read on to know more about them.

1. Honey And Oat Bread:

Honey and oat bread is considered to be the healthiest of the entire lot. It provides with the goodness of Vitamin B and phosphorus. If you wish to keep indigestion at bay, then go for this healthy option!

2.  Rye Bread:

This variety of bread is prepared using rye flour which is said to have many health benefits. It is one of the three gluten grains along with barley and wheat. Rye bread contains a protein called secalin which helps in curbing the appetite and makes you feel full for a longer duration.

3. Pita Bread:

This moist, light and flat bread could be made of both refined as well as whole wheat flour. Apart from being low in calories, it is also a rich source of protein and carbohydrate and contains adequate amount of vitamin B, selenium and manganese that work together as antioxidants. Pita bread tastes the best when paired with hummus.

4. Walnut Bread:

Walnut itself is considered to be one of the most powerful and nutrient dense nuts. Walnut bread is an excellent source of omega 3 fatty acids that can give your immunity a significant boost.

5. Baguette Bread: 

A baguette is a long loaf of French bread which is usually made using basic lean dough (low in fat and sugar). Baguettes have a hard and crisp crust on the outside but are quite soft on the inside. This classic French preparation is loaded with the goodness of vitamin B and iron. It tastes the best when it is fully baked and crisp.

So, the next time you head out for grocery shopping, choose your bread wisely and add it to your meals.




A Preventive Maintenance Checklist for Industrial Ovens

March 17th, 2018

Safety in production means, for ovens, following the correct safety measures and proper equipment-specific instructions. Experts from Haas-Meincke (Buhler), Koenig, and Reading Bakery Systems share their preventive maintenance priorities, steps for periodic inspections, and insights into troubleshooting possible oven malfunctions.

Oven operations are best performed under recommended parameters, from baking to cleaning and maintenance downtimes. A new industrial baking oven installation comes with a set of safety instructions according to the characteristics of the oven. This also helps avoid possible hazards. At Reading Bakery Systems (RBS), all ovens include “operation and maintenance procedure manuals that identify potential hazards and explain how to avoid them, while working on or around the oven. These hazards include exposure to high temperatures, automatic movement of components like belts and take up system, and the shock hazard inherent in any machine powered by electricity,” the company tells us.

Oven-specific guides

Teflon, stone plate, mesh belt ovens – what are equipment-specific safety precautions?

Specific hazards may vary based on the type of heat source used in the baking environment. “Fossil fuel and electric ovens would have the same hot surface and fire concerns. However, a fossil fuel oven would have an additional potential explosion hazard,” RBS explains. “RBS uses – and highly recommends using – a real time data recording system to determine the actual and ongoing environmental conditions within the oven chamber. This should include recording temperature, air flow, humidity, and heat flux, and should be done in a way that provides an accurate picture of those characteristics across the width of the oven. RBS uses the Reading Thermal Scorpion System, which includes sensors for measuring these key parameters and can train plant staff on their use and implementation for maintenance and troubleshooting.”

The safety instructions are very similar for all Koenig industrial ovens, says Benedikt Christian, oven design group leader with Austrian specialist. “One difference is, for example, whether the oven has safety fence doors. Maintenance instructions vary for different kinds of ovens – e.g. stone plate ovens are more sensitive than steel plates,” adds Christian.

As ovens will always be product dependent, Indirect Fired Convection ovens (used for biscuits, cookies, cakes, pizzas, etc.) can be heated by gas, oil, or electricity.

“The flame from the burner heats up the burner chamber and the tube bundle of the heat exchanger. The flue system removes the combustion gases. Therefore, there is no risk of contact with the products in the oven, securing a clean oven environment. A fan blows the air around the heat exchanger room and circulates the air around the heat exchanger. A temperature sensor controls the burner in order to secure a constant and correct baking temperature,” explains Haas-Meincke’s team. The benefits of Direct Fired Convection ovens are short heating-up and recovery times, low energy consumption, easy operation, USDA approvable, and full moisture control.

DGF ovens, suitable for products including hard biscuits, crackers or pita breads, feature “integrated cable trays, recipe-controlled burner systems, easy access to the inside of the baking chamber through cleaning doors for every two meters”, Haas-Meincke says. In the case of cyclothermic ovens, “the air is regulated through dampers for more or less top or bottom heat. For uniform baking of the products the heat distribution can be regulated across the baking room by dampers in the tubes. The regulation will be done at the commissioning of the oven. A damper system controls the amount of humid process air which is sent out and the amount of dry fresh air which is taken into the oven. In this way it is possible to control the humidity in each heating zone. Via suction dampers, the air is sucked from the oven chamber to the exhaust duct. If required, some of the air can be regulated by dampers and recirculated to the oven chamber through nozzles in a duct across the oven chamber creating turbulence in the whole oven chamber.”

Periodic Inspections Explained by Koenig

Koenig lists some examples for periodic inspections. “These are only general assumptions, since specifics depend on the oven, in which periods maintenance inspections need to be carried out.

The general recommendation is to exchange certain parts if they are damaged or show strong wearing or any sign of leakage.

DAILY: Control of toothed belt discs for contamination

WEEKLY: Control of motor temperature (on display of touch panel, average of all motors should be 50°C)

MONTHLY: Check for deposits on the chains and wearing; Control of short and long toothed belt for dirt or wear; Control of drive unit for tight fit of all components, no deposits on the shafts and rotating parts; Circle reverse control and rails: check screws for tight fit, contamination of the tooth gaps; Baking plates – check plates if they are damaged or warped; Humidity sensors: control on display panels for irregularities, recalibration recommended every two years.

YEARLY: Heat exchanger: sight control; Sealings and sealing rings: check for wearing or damage

Maintenance Checklist Explained by RBS

Periodic maintenance procedures that RBS provides instruction on include:

DAILY: Conveyor Belt Condition, Belt Carrying Rollers & Supports Condition, Take-Up System Parameters, Zone Temperature Range throughout production

WEEKLY: Belt Drive System, Oven Interior Condition, Combustion blower filters

MONTHLY: Bearing and gearbox Lubrication levels, Oven Belt condition and tracking, Combustion and Exhaust Blowers, Valve Motor and Valve Maintenance

QUARTERLY: Air Cylinder condition, Gas Supply Lines and Gas Trains, Burners, Burner Safety Shut-Off Circuit, Start-up and Oven Temperature Switches,

YEARLY: Drain and refill all Motors and Gearboxes with fresh food grade oil, check the conveyor bed guides underneath the belt for wear.

Source: World Bakers



How to boost in-store bakery sales

March 10th, 2018

When most people think about the best ways to increase in-store bakery sales, their minds immediately go to sampling events, promotional activities, new display techniques or a new kind of frosting on a cupcake. However, the key fundamental is to make sure that the products you buy to resell or make in-store meet the quality expectations of a consumer base that’s increasingly seeking food with integrity and transparency.

Start with quality ingredients

A recent Center for Food Integrity study noted that 33% of shoppers don’t trust the food system, marking a 14% drop since 2017. It’s up to food manufacturers and grocers to rebuild that declining trust, and their sales depend on it, says Harry Blazer, who founded Harry’s Farmers Market before selling the firm to Whole Foods and launching Blazer Consulting.

“One of the fundamental issues for the food industry is trust,” Blazer says. “For me, it starts with ingredients. You must have ingredients with integrity, in particular in the in-store bakery.” Bakeries that want to increase sales should begin to forge a relationship of trust with consumers, and they can start by making sure that the ingredients in their supply chains and the processes employed in preparation of products can hold up to scrutiny. “Very few grocery stores actually have scratch bakeries, but it can be done,” Blazer said. “For example, we had a fully scratch bakery with four-ingredient bread: Just water, flour, yeast and salt. I know it can happen and I also know there’s huge demand for it. But you also need to be concerned as to whether or not the flour you are using has been sprayed with chemicals or drying agents just prior or shortly after harvest.”

Know where the demand lies

Another important reason for in-store bakeries to focus on their clean-label offerings is to attract a broader audience. Because many baked goods use wheat flour as their base, some shoppers avoid them due to gluten and other sensitivities. “One reason bakery sales are down is because wheat allergies are increasingly affecting people,” Blazer said. “That’s why there’s a movement back toward ancient grains, less hybridized wheat varieties and more scrutiny about farming practices.”

Grocers that think it isn’t important to have “clean-label” products should give consumers the opportunity to choose for themselves by offering an array of options. “We increased a client’s organic business three-fold after instituting more organic products,” Blazer said. “Supermarkets have an opportunity as their buying agents to become real trusted partners in helping people be healthy, and increasingly that is what is expected by consumers,” Blazer said.

Once ingredients are set, then start marketing

After you’ve transitioned your bakery to offering the foods that customers demand the most, then you can institute a marketing program that includes sampling events, promotional pricing and displays. Make sure the bakery area is clean and neat, and that all products are fresh at all times. This may require a good deal of discipline on the grocer’s part, but it helps show the customer that the bakery is a destination for fresh, healthy and safe food.

Some grocers report that they have displays in place that aren’t utilized properly by bakery staff members, which can then cause them to break or fall over. Having poorly-maintained displays can deter shoppers from visiting your bakery, so only order display materials that can be easily assembled and maintained in the store, said Dustin Smith, CEO of BoldtSmith Packaging Consultants.

In addition, he says, keep store associates in mind when developing display ideas, because they will be on the front lines assembling and maintaining the displays.




Planning and Innovation Key for Spring Cake Success

February 24th, 2018
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The spring cake season can come out of nowhere. The madness of the winter holiday season subsides and is followed, in many regions, by a cold spell that drive shoppers in doors with no reason to purchase cakes.

And then, as suddenly as the trees begin to bloom, the rush is on for graduation parties, Mother’s Day, Easter, first communions and more.

That’s why it’s important to use the slow winter months to plan ahead, says Lynn Schurman, owner of Cold Spring Bakery in Cold Spring, Minnesota.

“We use this time of year to plan out what we’re going to sell and then we come up with designs that we’re going to do,” Schurman says. “We do the prototypes, get pictures, send the marketing out so that we’ve got designs that are fast and easy to do and everybody knows what their options are versus our decorators having to stop and think ‘OK, how should I decorate this cake?’ it makes it much faster taking orders.”

Schurman says Cold Spring Bakery usually comes up with six to 12 new designs for most seasons, but will increase that for the spring, which consumers seem to want more options. Designs are created, dummies are made, and photos are taken for consumers and for the company’s supermarket customers.

Throwing another wrench into the process this year is the relative early April 1 date for Easter.

“With Eastern being earlier, we’re having to work on some of these ideas sooner than we usually plan on,” Schurman says. “It’s all about being prepared.”

That preparation even extends to employee training. Instead of looking at the winter months as a chance to cut labor costs to the bone, that time can be used to teach employees new skills.

“We do a lot of internal training. I know some businesses try to cut labor costs way down when it’s quiet, and we do as much as possible, but we also want to take advantage of the time we do have to get people trained,” Schurman says. “When it starts getting busy, I want people who know how do hold a decorating bag and do some of the designs we’ve come up with. Do it now while it’s quiet and there are snow storms and people aren’t shopping.”

It also makes sense to use the time leading up to spring to find employees who have shown the potential to decorate cakes and make sure they know the ropes. If they can learn the basics, they can be valuable team members in the busy times, working on sheet cakes or decorating cookies and other orders.

“We look for attitude when it comes to potential decorators,” says Schurman. “We want people who want to learn new things. And we also try and look for people who have shown any kind of artistic flair in the past. Sometimes you can tell by the way someone is arranging displays or if they understand color.”

And, just as with every other aspect of the business, efficiency is an important trait. When the busy season hits, those potential decorators must be able to jump in and get it done.

“Sometimes we run into people who are very artistic, but they don’t understand that we’re trying to make a profit on cakes,” Schurman says. “They want to be artistic and do every cake different and spend time to add extra stuff to each cake. We try to weed those people out before we get to the busy times.”

Being Innovative

When it comes to graduation cakes and other spring cakes like Easter– and Mother’s Day-themed pieces, the most influential trends are those that shy away from tradition, says Shawna LaMott with Lucks Food Decorating Company.

For graduation cakes, think bold, multi-colors instead of traditional black and gold. Even school colors seem to be going stagnant. Also prepare for clever takes on modern young adult life.

“Sheet cakes are always a popular sale for graduation and can be updated with growing trends like cheeky messages or images found in social media,” says LaMott. “Puns like ‘Welcome to Adulthood’ or ‘Go on with your grad self,’ along with piled-high sweets keep the party celebratory rather than scholarly.”

Spring cakes are seeing success with a move away from traditional pastels and toward strong, natural elements, like decorations with textures and details from nature. Think foraged foliage, wildflowers and agate. Natural color is growing in demand.

“Alternatively, the colorful and cheeky trends can apply to Mother’s Day and Easter cakes as well,” LaMott says. “Easter can be bright instead of pastel with simple, high-color graphics like fried eggs or retro candies. Puns like ‘Eggcellent’ add humor to Easter cakes, while Mother’s Day messages are often delivered on a dessert. Watch for color splatters and creative brush strokes.”

But to truly be prepared for a profitable spring season, Schurman says, you might have to be prepared to go easy on the cakes.

“Right now people are not buying as many cakes as they have in the past,” she says. “We’re doing a lot of cupcakes. We’re trying to figure out new designs to incorporate more options with cupcakes for graduation parties and events. Really, anything we can do to use them right now is important, because that’s what people are looking for. They’re not necessarily looking for cakes.”

Options that Cold Spring Bakery have used are decorating cupcakes and arranging them in the shape of a cross for Easter, or for the influx of first communion cakes Schurman says her business sees in the spring. Or cupcakes and a sheet cake can be combined in a design; the sheet cake decorated to look like a stained-glass window and the cupcakes arranged in a shape.

“We’re also trying to figure out if there are other kinds of desserts that can be incorporated,” she says. “Not all graduation parties are doing cakes anymore. They’re looking for other options and we try to come up with new ideas, whether it’s using cookies, brownies or anything like that.”

For graduation parties, consumers are looking for unique ideas like ice cream sundae bars, bowls of candies in the school’s colors and more, all of which can be incorporated to boost cake sales.

LaMott says a cost-effective way to respond to these current trends to by adding trendy details and style to desserts that don’t require a lot of time for decorating.

“Pre-made edible decorations are a great solution,” she says. “Lucks is always studying and updating our seasonal decorations to inspire decorators year after year. Our wholesale products are easy to apply and look great on social media.”

Regardless, Schurman says, there are seasons when bakers need to admit that cakes alone might not be the most profitable option.

“People have to look at other options. I heard somebody complaining because their cake business is down and asking what they can do to improve it,” she says. “My whole thing to other bakers is to look beyond cakes to increase your business. Decorate everything out. Decorate donuts, brownies whatever you can.

“It’s the same still and sometimes you’re even looking at higher margin items in those other categories. If you focus on complaining that the cake business isn’t there, you’re probably not going to increase your sales. But you will by adding new products and new options.”




EU Bans Use of Artificial Sweeteners in Dietetic Bakery Products

February 24th, 2018
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As a result of the EU’s new rules on dietetic foods, applicable since July 2016, a whole range of products carrying dietetic suitability statements needed to be re-labeled and/or reformulated. In addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs. It is applied starting February 13, 2018 but products already on the market can be sold until stocks are exhausted.

This came as a result of the EU’s new rules on dietetic foods, applicable since July 2016 and, in addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs.

It becomes applicable on February 13, 2018 but products already on the market can be sold until stocks are exhausted.

Commission Regulation 2018/97 removes the category “fine bakery products for special nutritional uses” from the food additives regulation, which means that the following sweeteners may no longer be used in bakery products in the EU:

– E 950 Acesulfame K

– E 951 Aspartame

– E 952 Cyclamic acid and its Na and Ca salts

– E 954 Saccharin and its Na, K and Ca salts

– E 955 Sucralose

– E 959 Neohesperidine DC

– E 961 Neotame – E 962 Salt of aspartame-acesulfame

– E 969 Advantame

The EU’s Food for Specific Groups (FSG) regulation 609/2013, adopted in 2013, became applicable in July 2016. It abolished the concept of “dietetic food” by repealing Directive 2009/39, which set out general rules for “food for particular nutritional uses.” In addition, Regulation 2018/97 removes dietetic fine bakery wares from the additives regulation.

The scope of the FSG regulation 609/2013 is limited to infant and follow-on formula, processed cereal-based and other baby food, food for special medical purposes and total diet replacement for weight control. Products no longer falling within the scope of this regulation, such as dietetic fine bakery products, are regarded as regular food and must comply with existing EU legislation on labeling and nutrition and health claims.

Products Affected a Commission report on foods for diabetics, published in 2008, concluded that there are no scientific grounds for developing specific compositional requirements for this category of foods because diabetics can choose a healthy diet from normal foods. This means that food for diabetics are excluded from the scope of the FSG regulation 609/2013.

By removing the category “fine bakery goods for special nutritional uses” from the additives regulation, the use of the aforementioned artificial sweeteners is no longer allowed in any “fine bakery products” including low-calorie and reduced-sugar bakery products. Bakery products with “energy-reduced” or “with no added sugars” claims, must comply with the criteria set out in the EU’s Nutrition and Health Claims regulation 1924/2006.

The new Regulation foresaw that two reports should be prepared by the Commission in order to analyze the need to establish special rules for: young-child formula (the so called “growing-up milks”) and food intended for sportspeople.



Bakery, Food Safety, Ingredients ,

Winners announced at Masters de la Boulangerie

February 24th, 2018
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From 3rd to 5th February, the much-anticipated Masters de la Boulangerie organised by Lesaffre, took place, at the heart of the Europain show in Paris.

Artists-experts in international baking, also visionaries and pioneers for their profession, 3 new elite bakers have just been awarded the honorary title of 2018 World Master Baker :

  • Peter BIENEFELT – Nutritional Bread Making (Netherlands)

Bake & Dine Challenge Bread takes center plate:   “Tasty Highlight” A multi-flavoured bread that dresses  and completes a laid table, to arouse  guests’ curiosity.

Bake & Dine Challenge Bread takes center plate: “Tasty Highlight” A multi-flavoured bread that dresses and completes a laid table, to arouse guests’ curiosity.

  • Déborah OTT – Gourmet Baking (France)

Creation & Innovation Challenge The Wow factor Viennese  pastry: “The Parisienne” A brioche with passion fruit cream... and also – a female bust, enrobed in  lace, which evokes the French era of  Parisian cancan evenings.

Creation & Innovation Challenge The Wow factor Viennese pastry: “The Parisienne” A brioche with passion fruit cream… and also – a female bust, enrobed in lace, which evokes the French era of Parisian cancan evenings.

  • Peng-Chieh WANG – Artistic Bread Making (Taiwan)

Art of dough challenge The multi-coloured spectacle of the General and  his officers is one of the best-known celebrations  in  Taiwanese  religious  art.  The  battle  crown,   the   make-up,   the   touches   of   gold   and   the    decoration, the drum and the trident have been  painstakingly   reproduced.    Without  forgetting  the  use   of    Taiwanese    fruits    like     lychee and rose.  A  section  of  the  piece  was   for       tasting...       revealing        its  flavours  of  prune  and   flowers.

Art of dough challenge The multi-coloured spectacle of the General and his officers is one of the best-known celebrations in Taiwanese religious art. The battle crown, the make-up, the touches of gold and the decoration, the drum and the trident have been painstakingly reproduced. Without forgetting the use of Taiwanese fruits like lychee and rose. A section of the piece was for tasting… revealing its flavours of prune and flowers.

Men and women who are writing a new page in the history of baking…

« As organiser, Lesaffre showcased its vision of the bakery of tomorrow and the candidates all got on board. We took a risk, they did too – and the results are clear to see! »
Nadine Debail, Event Communications Manager – Lesaffre


Bakery, Events , , ,

Food Tourism Benefits Bakeries

February 3rd, 2018
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Tourism is big business for cities across the country. According to the U.S. Travel Association, direct spending on leisure travel by domestic and international travelers totaled $683.1 billion in 2016. For many of these travelers, sightseeing and shopping are primary leisure travel activities. However, the one thing that is absolutely necessary on a trip is food consumption.

The rise in foodie culture has placed an emphasis on meals that not only taste great, but are also visually-appealing. Travelers, especially those among the millennial and Generation Z demographics, are seeking culinary destinations during their trips that fulfill both of these requirements.

Many foodservice establishments have caught on to this fact, which is a smart business strategy. These travelers must spend their dollars somewhere, so those who can cater to their desires are well ahead of their peers. The World Food Travel Association states that 93% of travelers can now be considered food travelers, or someone who participates in a food or beverage experience while traveling.

This can be anything from going on a food tour, to shopping at a gourmet store, to visiting a local chocolatier or bakery that makes the area famous. It is a form of exploration, and tourists don’t want to miss out on anything that could be considered essential to the experience of a city.

So how do you make your bakery a vital part of your city’s experience? Look no further than Voodoo Doughnut, originating in Portland, Oregon. This growing doughnut empire first started as a neighborhood destination for a sweet treat. Soon, though, it began building its reputation as a top tourist attraction in the city of Portland.

Voodoo Doughnut was able to craft that image through high-quality products and ingenious marketing. It all started with the development of unique doughnut flavors. The shop features staples such as the Bacon Maple Bar and the Portland Cream that satisfy the purists, while more outside-the-box ideas exist for the adventurous. One such doughnut features bubble gum dust and a piece of bubble gum on top, while another resembles a voodoo doll complete with a raspberry jelly filling and a pretzel stake.

An afterlife aesthetic has served the business well. It’s apparent in a great deal of Voodoo Doughnut merchandise. This has allowed the shop to cultivate an entire brand, an identity that customers can adopt into their lives. A record label called Voodoo Doughnut Recordings was started in 2013, championing music both doughnut-related and not. Portland is known for having an eclectic music scene and “The World’s Leading Doughnut-Based Recording Company” is now a part of that, yet another reason for tourists to stop by.

Today, Voodoo Doughnut has stores in Portland, Eugene, Denver, Austin, and Universal City. With each new location comes a new opportunity for the brand to develop in a community. This strengthens the community, and vice versa. That symbiosis allows for more food dollars to be spent by tourists looking for tasty activities in the cities they visit.